Healthy Mashed Potatoes Wrapped in Spinach

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Amp up your usual mashed potatoes!

How do we make classic mashed potatoes both exciting and healthy? Let’s replace butter with any healthy oil, including almond, walnut, grapeseed, safflower, or sunflower. Use light cream in place of the regular cream. Those two steps reduce the fat and calories in these mashed potatoes a great deal, and add nutrients!

Wrapping the mashed potatoes with spinach not only gives the dish a creative look, but it adds nutrients as well. Spinach is high in antioxidants, iron, and calcium. 

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Healthy Mashed Potatoes Wrapped in Spinach

Get creative with these Mashed Potato Wraps that are healthier than the traditional version with fewer carbohydrates and fat.
Cook Time 40 minutes
Total Time 40 minutes
Yield 4 people
Serving Size 0.25 of recipe
Course Side Dish
Cuisine Universal

Ingredients

  • 5 ounces spinach choose large leaves
  • 9 ounces potatoes peeled and cubed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup milk or buttermilk
  • 1 tablespoon almond oil can be replaced with walnut oil, safflower oil, grapeseed oil, sunflower oil

Instructions

  • Over high heat, in a pot of boiling salted water, blanch the spinach for about 30 seconds.
  • In a waiting bowl with ice and water, put the spinach inside to stop the cooking.
  • Spread out the spinach on a plate and pat dry the spinach carefully. Set aside.
  • In the same pot where you cooked the spinach, cook the potatoes for about 20 minutes or until they are tender.
  • Mash the potatoes in a bowl then mix in the oil, milk or buttermilk, salt, and pepper. Divide the potatoes over the leaves and fold the spinach leaves to cover.

Nutrition Information

Serving: 0.25of recipe | Calories: 122kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 213mg | Fiber: 2g | Sugar: 1g |
SmartPoints (Freestyle): 4
Keywords Diabetic-Friendly, Gluten-Free, Vegetarian

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Stuffed Sweet Potatoes Southwestern Styled

Slow Cooker Garlic Mashed Potatoes

Roasted Sweet Potatoes Two Ways: Candied Maple or Savory & Herby

Twice-Baked Potatoes

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Rowena Dumlao-Giardina

Rowena is a recipe developer and food & travel writer/photographer from Italy with Asian roots. Creating healthy dishes in her own kitchen is priority. She believes there is nothing more satisfying than knowing that her family is eating natural & nutritious meals.

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2 Comments

  1. Uhhh where’s the rest of the directions? I’m assuming to scoop the mashed potatoes in the spinach and fold it?

    1. Jessie, Divide the potatoes over the leaves and fold the spinach leaves to cover. Flip over the filled leaves and serve.

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